Get a taste of the tropics with orange, pineapple and passionfruit sponge.
For the sponge:
Preheat oven to 180°C. Sift flour and baking powder three times and set aside.
Beat the eggs and sugar in a stand mixer and beat for 8-10 minutes, until pale and triple in volume.
Sift in half the flour mixture over the egg mixture and gently fold through. Repeat with the remaining flour then add the butter and fold through. Divided mixture evenly between 2 greased 8-inch round cake tins lined with non-stick baking paper and bake for 20 minutes. Remove from pan and cool on wire rack with paper on it.
For the passionfruit curd:
Combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens, place in freezer for 30 minutes to chill.
For the mascarpone cream:
Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add the mascarpone and use a metal spoon to gently fold until just combined.
Assemble and serve.:
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department
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